If fall had a flavor, it would be these Sweet Potato Cheesecake Squares. Creamy, spiced sweet potato purée meets velvety cheesecake on a buttery graham cracker crust—it’s everything you love about autumn desserts in one bite-sized treat. Whether you’re hosting a holiday dinner or craving something cozy on a chilly night, this dessert delivers warmth, flavor, and texture in perfect harmony. Sweet Potato Cheesecake Squares are also trending as a fresh alternative to classic pumpkin pie—less fuss, more flavor, and super easy to serve.
Why You’ll Love This Sweet Potato Cheesecake Squares Recipe
- Easy to Make: Simple steps with pantry-friendly ingredients.
- Perfect for Fall & Holidays: A crowd-pleaser for Thanksgiving, Friendsgiving, or cozy Sunday baking.
- Creamy & Flavor-Packed: Layers of luscious cheesecake and spiced sweet potato for irresistible contrast.
- Great for Make-Ahead: Chill overnight and slice when ready to serve.
- Portable & Shareable: Cut into squares for parties, bake sales, or gifting.
Ingredients Needed for Perfect Sweet Potato Cheesecake Squares
Here are the key ingredients that make this recipe rich, flavorful, and perfectly layered:
- Sweet Potatoes – Roasted and mashed for a naturally sweet, earthy layer with a silky finish.
- Cream Cheese – The creamy base that creates the signature cheesecake texture.
- Graham Cracker Crumbs – Provide a buttery, crisp base that holds everything together.
- Brown Sugar – Adds warmth and deep molasses flavor to both the crust and filling.
- Eggs – Help bind and firm up the cheesecake and sweet potato layers.
- Warm Spices (Cinnamon, Nutmeg) – Bring cozy fall flavor to the sweet potato topping.
- Vanilla Extract – Enhances all the flavors and adds sweetness without overpowering.
Step-by-Step Instructions to Make Sweet Potato Cheesecake Squares
- Preheat & Prep: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the Crust: Combine graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of the prepared pan and bake for 8–10 minutes. Let it cool slightly.
- Mix Cheesecake Layer: In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, and eggs, one at a time, mixing until creamy. Pour the mixture over the cooled crust.
- Prepare Sweet Potato Layer: In a separate bowl, mix mashed sweet potatoes, brown sugar, eggs, warm spices, and a splash of vanilla. Gently spoon or spread it over the cheesecake layer.
- Bake: Bake for 40–45 minutes or until the center is set and doesn’t jiggle when shaken. Cool completely at room temperature.
- Chill & Slice: Refrigerate for at least 4 hours or overnight. Slice into squares using a sharp knife wiped clean between cuts.
Pro Tip: For extra clean layers, chill the bars thoroughly before slicing. Use an offset spatula to smooth the sweet potato layer.
Recipe Tips & Variations
- Add a Pecan Crumble Topping: For extra crunch, sprinkle a brown sugar-pecan topping before baking.
- Use Maple Syrup: Replace part of the sugar with maple syrup for a deeper, natural sweetness.
- Make It Gluten-Free: Use gluten-free graham crackers for a fully gluten-free dessert.
- Spice It Up: Add a pinch of cayenne or ground ginger for a warming kick.
- Swirl Effect: Swirl the sweet potato and cheesecake layers together for a marbled look.
How to Store & Reheat
- Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap squares individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheat: These are best served chilled, but if you prefer warm bars, microwave individual slices for 10–15 seconds.
Similar Recipes You’ll Love
If you enjoyed these Sweet Potato Cheesecake Squares, you’re going to love these comforting, flavor-packed recipes too! Whether you’re craving creamy soups or hearty dinners, these dishes bring warmth and satisfaction to your table:
- 🥦 Cheesy Broccoli Potato Soup – A rich and velvety soup loaded with cheddar, tender broccoli, and soft potatoes. Perfect for chilly nights!
- 🥓 Bacon Ranch Potato Foil Packs – Easy, foil-wrapped potatoes seasoned with ranch and crispy bacon—ideal for grilling or baking.
- 🍗 Creamy Garlic Chicken with Roasted Baby Potatoes – Juicy chicken in a garlic cream sauce paired with golden roasted baby potatoes.
Add these to your must-try list for cozy, crowd-pleasing meals!
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes?
Yes! Just make sure they’re plain and not in syrup. Drain and mash well before using.
Can I make these ahead of time?
Absolutely. These bars need time to chill, so making them a day in advance is ideal for best texture and flavor.
What’s the best pan size for these squares?
An 8×8 or 9×9 inch square baking pan works perfectly for this recipe.
Can I use a different crust?
Yes, you can use gingersnap or Biscoff cookie crumbs for a spicier twist on the crust.
Why did my layers blend together?
Make sure the cheesecake layer is smooth and the sweet potato layer is gently spread on top. Chilling the cheesecake layer briefly before adding sweet potato can help keep the layers defined.
Sweet Potato Cheesecake Squares are the perfect marriage of creamy, spiced, and sweet. Whether you’re baking for a holiday crowd or simply treating yourself to something indulgent, this recipe will never disappoint. Try it out, share your results in the comments, and don’t forget to follow for more irresistible seasonal desserts!
Sweet Potato Cheesecake Squares
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tbsp unsalted butter melted
For the Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Sweet Potato Layer:
- 1 ½ cups mashed sweet potatoes cooked & cooled
- ½ cup brown sugar
- 1 large egg
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment.
- In a bowl, mix graham crumbs, brown sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 mins. Let cool.
- In another bowl, beat cream cheese until smooth. Add sugar, vanilla, and eggs. Beat until creamy. Spread over the crust.
- Mix mashed sweet potatoes with brown sugar, egg, spices, and vanilla. Gently spread over the cheesecake layer.
- Bake for 40–45 minutes, or until center is set. Cool completely.
- Chill in the fridge for at least 4 hours or overnight. Slice into squares and serve.